Ham and Scalloped Potatoes

Ham and Scalloped Potatoes


  • 3 Cups cooked and chopped ham
  • 2 Cups Monterrey Jack cheese shredded
  • 1 Cup Parmesan Cheese shredded
  • 1 ½ Cups Heavy Cream
  • 1 ½ Cups Milk
  • 2 Pounds Russet Potatoes scrubbed
  • 1 Onion chopped
  • 1/3 Cup Flour
  • 4 Tablespoons unsalted Butter
  • Salt & Pepper to taste


  1. Melt butter in pan adding chopped onions and cook for a few minutes until onions are soft.
  2. Sprinkle flour over onions stirring and cooking until all are golden brown.
  3. Add heavy cream and milk whisking until well mixed continuing to whisk until it has reduced to a thick sauce. Remove from stove.
  4. Peel (if desired) and either slice potatoes very thin or use a mandolin – I use a mandolin. Place in a bowl of cold water.
  5. Drain water from potatoes and then place on paper towels to take excess water out.
  6. Butter 9x13 or two 9x9 pans thoroughly.
  7. Put half the potatoes in the bottom of the pan.
  8. Spread out half the chopped ham on top of potatoes.
  9. Pour in half the sauce and try to spread it around a bit.
  10. Sprinkle half the Monterey Jack cheese on top.
  11. Then follow with another layer of potatoes, ham, sauce, Monterey Jack cheese finally sprinkling the Cup of Parmesan cheese on top of that.
  12. Although not called for, I sprinkle black pepper and parsley on top.
  13. Cover with foil and bake for 40 minutes in a pre-heated 375F oven.
  14. Remove foil and bake for another 30 minutes allowing cheese to brown.
  15. Set dish out of oven, loosely recover with the foil and allow it to sit for about 10 minutes and then serve.